Sticky Honey Garlic Chicken Thighs

Introduction

When it comes to comfort food, few dishes can compete with the irresistible flavor of sticky honey garlic chicken thighs. Perfectly seared and coated in a glossy sauce, this recipe strikes the balance between sweet, savory, and garlicky richness.

This dish is quick enough for busy weeknights yet impressive enough for family dinners or casual entertaining. The sticky glaze clings beautifully to juicy chicken thighs, creating a dish that’s as visually appealing as it is delicious.

Not only is it budget-friendly, but it’s also versatile—pair it with rice, noodles, or vegetables for a wholesome, well-rounded meal that will leave everyone asking for seconds.

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Cooking Time & Servings

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: ~35 minutes

• Servings: 4

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Ingredients

• 8 bone-in, skin-on chicken thighs (about 2 lbs)

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 1/3 cup honey

• 1/4 cup low-sodium soy sauce

• 2 tbsp rice vinegar (or apple cider vinegar)

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated (optional, for extra flavor)

• 1 tsp red pepper flakes (optional, for a little heat)

• 2 tbsp water

• 1 tsp cornstarch (for thickening sauce)

• 1 tbsp sesame seeds (for garnish)

• 2 green onions, sliced (for garnish)

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How to Make Sticky Honey Garlic Chicken Thighs

1. Prepare Chicken: Pat chicken thighs dry with paper towels. Season generously with salt and pepper.

2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear until golden brown and crispy, about 6–7 minutes. Flip and cook the other side for another 5 minutes. Remove and set aside.

3. Make the Sauce: In the same skillet, reduce heat to medium. Add minced garlic and ginger, sauté until fragrant (30 seconds). Stir in honey, soy sauce, vinegar, and red pepper flakes. Simmer for 2 minutes.

4. Thicken Sauce: Mix cornstarch with water, then stir into sauce. Cook until it thickens slightly and turns glossy.

5. Coat the Chicken: Return chicken thighs to skillet, turning to coat them in the sauce. Lower heat, cover, and cook for 10–12 minutes until chicken reaches 165°F (74°C).

6. Finish & Serve: Sprinkle with sesame seeds and sliced green onions. Serve hot with rice, noodles, or roasted vegetables.

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Notes

• Boneless, skinless chicken thighs or even chicken breasts can be used, but adjust cook time to prevent drying out.

• For extra caramelization, place the coated chicken under the broiler for 2–3 minutes at the end.

• If you prefer a lighter dish, reduce the honey slightly or replace part with a sugar-free alternative.

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FAQs

Q: Can I make this ahead of time?
Yes! Cook the chicken and sauce, then store in an airtight container for up to 3 days. Reheat gently on the stovetop.

Q: Can I bake the chicken instead of pan-frying?
Absolutely. Bake at 400°F (200°C) for 25–30 minutes, then brush with the sauce and broil for a sticky finish.

Q: Can this be made spicy?
Yes—just increase red pepper flakes or add a dash of sriracha or chili paste.

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Nutrition (Per Serving – based on 4 servings)

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Disclaimer

This recipe is intended for general enjoyment and should be eaten in moderation as part of a balanced diet. Be aware of potential food allergies—especially soy, sesame, and honey. Always consult a healthcare professional for specific dietary needs.